sf wrote:
> On Mon, 04 Oct 2010 13:48:51 -0400, "Jean B." > wrote:
>> For some reason, I find poultry and meat cooked with the bone(s)
>> to be more succulent--not that one can't dry those things out with
>> overcooking.
>
> The only things with bones that I make perfectly every time is
> standing rib roast and roast chicken. I roast my chicken on a
> vertical roaster, so it's no fail chicken... but it's kinda hard to
> fit a turkey in the oven that way.
>
Hmmm. I may have a vertical roaster buried here somewhere.
That's another good thing about moving! :-)

--
Jean B.